Instant Pot Garlic Mashed Potatoes (Vegan + Mix-Ins)

Completed Instant Pot Garlic Mashed Potatoes [+ Mix-Ins] in a bowl.

5 from 43 votes

Instant Pot Garlic Mashed Potatoes (Vegan + Mix-Ins)

Make these creamy Instant Pot garlic mashed potatoes in about 30 minutes! A whole head of garlic cooks right along with the potatoes for fluffy, buttery mashed potatoes that are perfect for Thanksgiving and alongside almost any meal.

Prep Time10

Cook Time5

Pressurizing time10

Total Time25

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 242kcal

Author: Toni

Equipment

Instant Pot 6-quart
Colander
Potato Masher
Measuring Cups
Measuring Spoons

Ingredients

4 pounds russet potatoes peeled if desired, chopped into 2-inch pieces
10 cloves garlic about 1 head, peeled
Cold water enough to cover the potatoes
1 cup plain, unsweetened plant-based milk
¼ cup plus 2 tablespoons vegan butter
1 teaspoon salt
½ teaspoon black pepper

Instructions

Peel the potatoes if desired and chop them into 2-inch pieces. Peel the garlic cloves and leave them whole.
Add the potatoes and garlic to a 6-quart Instant Pot and cover them completely with cold water.
Secure the lid and set the valve to Sealing. Cook on high pressure for 5 minutes.
Carefully perform a quick release by turning the valve to Venting.
Drain the potatoes and garlic in a colander, then return them to the pot.
Add the plant-based milk, vegan butter, salt, and pepper.
Mash with a potato masher or sturdy fork until smooth and creamy, or to your preferred consistency. Taste, adjust the salt, and serve warm.

Video

Notes

The Instant Pot takes about 10 to 12 minutes to come up to pressure before the 5-minute cook time begins.
For more flavor, cook the potatoes in vegetable stock instead of water.
For a smoother mash, press the cooked potatoes through a potato ricer, which also filters out the skins.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition